A Perfect Pantry

INGREDIENTS

• 80g butter, melted
• 2 teaspoons grated lemon rind
• 1 cup caster sugar
• 2 eggs, separated
• ½ cup self-raising flour, sifted
• 1/3 cup lemon juice
• ¾ cup milk
• 2 teaspoons icing sugar

DIRECTIONS

1. In an electric mixing bowl, mix butter, lemon rind and sugar.
2.  Add egg yolks one at a time and stir until combined.
3. Sift flour and fold through egg yolk mix. Add lemon juice and milk in batches and stir until combined.
4. In a clean bowl, whisk egg white with an electric mixer until medium peaks form. Fold through the egg-sugar batter, carefully not too over mix. Pour batter into a 2L pudding dish that will fit inside the pressure cooker bowl.
5. Fill the pressure cooker bowl with 2 cups of water; place the pudding bowl in the cooker. Cover pudding dish tightly with aluminium foil and place in the pressure cooker. 
6. Securely place and seal the lid onto the pressure cooker. Select the  ‘WHITE RICE’ setting and press ‘START/CANCEL’ button.
7. Allow to cook until the pressure cooking time has counted down. Release the pressure by turning the pressure release valve to the venting position. Carefully remove lid and remove pudding. Serve warm, sprinkled with icing sugar.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• PowerMix Planetary Bench Mixer
• Kambrook Pressure Express Pressure Cooker
• Pressure Express Digital Pressure Cooker